Ginger-Garlic Mahi-Mahi with Stir-Fried Veggies

Why You’ll Love This Recipe

• Fast, weeknight-friendly: 35 minutes, start to finish.
• Balanced flavors: savory soy, warm ginger, mellow garlic, and a touch of honey.
• Restaurant-worthy sear with a glossy glaze you can nail at home.
• Veggies stay crisp-tender for vibrant color and fresh texture.

Grocery List

• Produce: Fresh ginger, garlic, scallions, carrots, broccoli, snow peas, lime
• Dairy: Unsalted butter
• Pantry: Low-sodium soy sauce, honey, rice vinegar, cornstarch, toasted sesame oil, neutral oil, red pepper flakes, kosher salt, black pepper, toasted sesame seeds

Full Ingredients

For the Ginger-Garlic Mahi-Mahi

• 4 skinless mahi-mahi fillets (about 6 oz each)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (avocado, canola, or grapeseed)

For the Ginger-Garlic Glaze

• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp finely grated fresh ginger
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tsp cornstarch mixed with 1 tsp cold water
• 1 tbsp unsalted butter

For the Stir-Fried Veggies

• 1 tbsp neutral oil
• 2 medium carrots, thinly sliced on the bias
• 3 cups small broccoli florets
• 2 cups snow peas, trimmed
• 1 tbsp toasted sesame oil
• Kosher salt, to taste

For Serving

• 3 scallions, thinly sliced
• 1 tsp toasted sesame seeds
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Prep the fish and veggies

Pat the mahi-mahi fillets very dry with paper towels so they sear well. Season both sides with the kosher salt and black pepper. Slice the carrots on a slight diagonal, break broccoli into small bite-size florets, and trim the snow peas. Thinly slice the scallions and set aside for garnish.

Step 2: Make the ginger-garlic glaze

In a small saucepan, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and red pepper flakes. Bring to a gentle simmer over medium heat and cook for 2 minutes to meld flavors. Stir the cornstarch slurry, then whisk it into the pan. Simmer, stirring, for 30–60 seconds until the sauce turns glossy and lightly thickens to a spoon-coating consistency. Remove from heat and whisk in the butter until melted and silky. Keep warm.

Step 3: Sear the mahi-mahi

Heat 1 tbsp neutral oil in a large stainless-steel or cast-iron skillet over medium-high heat until shimmering, about 2 minutes. Place the fillets in the pan and sear without moving for 3–4 minutes until deeply golden at the edges. Flip and cook 2–3 minutes more, or until the fish flakes easily and the internal temperature reaches 130–135°F. Transfer to a plate and tent loosely with foil.

Step 4: Stir-fry the veggies

In a large wok or skillet over high heat, add the remaining 1 tbsp neutral oil. Add carrots and stir-fry for 2 minutes. Add broccoli and cook 3 minutes, stirring frequently. Splash in 1–2 tablespoons of water if the pan looks dry to create a quick steam. Add snow peas and cook 1–2 minutes until all vegetables are crisp-tender and vibrant. Toss with the toasted sesame oil and a pinch of salt.

Step 5: Glaze and finish the fish

Spoon some of the warm ginger-garlic glaze over the tops of the mahi-mahi, letting it cascade down the sides. Sprinkle with sliced scallions and toasted sesame seeds.

Step 6: Plate and serve

Arrange a fillet on each plate with a generous mound of stir-fried carrots, broccoli, and snow peas alongside. Add an extra drizzle of glaze if you like, and serve with lime wedges for brightness.

Pro Tips

• Pat the fish very dry and preheat the pan thoroughly for the best crust.
• Keep the glaze just thick enough to coat the back of a spoon; if it gets too thick, whisk in 1–2 teaspoons of water.
• Cook mahi-mahi to 130–135°F for moist, flaky results; it will carryover-cook slightly off the heat.
• Slice carrots thinly so they cook at the same speed as the broccoli; add snow peas last to preserve snap.
• Use low-sodium soy sauce to control saltiness; you can always season more at the end.

Variations

• Gluten-free: Swap soy sauce for tamari or coconut aminos; adjust sweetness and salt to taste.
• Different fish: Try salmon, cod, or halibut. For salmon, sear skin-side down first and cook to 125–130°F.
• Baked option: Bake seasoned mahi-mahi at 400°F for 10–12 minutes, then glaze and broil 1 minute to set.

Storage & Make-Ahead

Glaze can be made up to 3 days ahead; refrigerate and rewarm gently with a splash of water. Store leftovers (fish and veggies separately) in airtight containers up to 2 days. Reheat fish covered in a low oven at 275°F for 8–10 minutes or gently in a skillet with a bit of water. Veggies reheat well in a hot skillet in 2–3 minutes. Freezing is not recommended for best texture.

Nutrition (per serving)

Approximate: 400 calories; 35 g protein; 18 g fat; 22 g carbohydrates; 3 g fiber; 860 mg sodium. Values will vary based on brands and exact portions.